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On Sunday, we had Tony’s parents over for dinner. I was in the mood for an old favorite, and I thought of my Mom’s Ham and Broccoli Rollups. I decided to challenge myself by making it healthier. My mom typically used the pre-seasoned bags of rice and Campbell’s Cheddar Soup. She was a working mom so she used whatever was most convenient. Quinoa and Laughing Cow Cheese Wedges have been staples in the Shony house recently. I thought that I could use these “healthier” ingredients along with some veggies to make my moms Ham & Broccoli Rollups. I hope you enjoy this recipe as much as we did.

For those of you not familiar with Quinoa, it is a seed that is high in protein, calcium and iron. It is considered to be a complete protein because it contains almost a perfect balance of all eight essential amino acids that humans need. Quinoa can be used as a replacement for rice. It has a light, fluffy texture and a slight nutty flavor. You prepare it just like rice, with a 2-to-1 ratio of liquid to seed.

Cook your quinoa and zucchini.

Prepare your cheese sauce and mix your veggies with the quinoa.

Make your ham and broccoli rollups.

Pour your sauce over and bake.

Invite company over and enjoy!

Ham & Broccoli Rollups with Spinach & Zucchini Quinoa

  • 1.5 cups Quinoa (rinsed)
  • 3 cups Chicken Broth
  • 1.5 tsp Minced Garlic
  • 8 oz. Frozen Chopped Spinach
  • 3 cups Diced Zucchini
  • 1 can 98% fat free Cream of Celery Soup
  • 1 can full of Skim Milk
  • 4 wedges of Laughing Cow Light Creamy Swiss Cheese
  • 1.5 Tbs Italian Seasoning
  • 10 slices of Deli Ham
  • 5 slices of Light Havarti Cheese
  • 16 oz Frozen Broccoli Spears
  1. Add the quinoa, chicken broth, and garlic to a pot and bring to a boil. Continue simmering for 15-20 minutes or until all of the liquid has been absorbed.
  2. While the quinoa is cooking sauté the zucchini on medium heat for 10-15 minutes, until it is slightly soft.  You can add your favorite vegetable seasoning for extra flavor.
  3. Defrost the spinach in the microwave and drain off the excess water.
  4. Once the quinoa is done cooking, add it along with the spinach and zucchini to a 9×13 glass pan sprayed with Pam.  Mix so that the vegetables are evenly distributed.
  5. In a small pot, add the Italian Seasoning,  soup, milk, and cheese wedges.  Bring to a boil and stir until the cheese is dissolved.  Continue to simmer on low while preparing the ham wraps.  Stir occasionally so that the sauce does not burn.
  6. Defrost the broccoli and cut so that you have enough for at least 2 spears per roll.
  7. Take 1 slice of ham, add a half slice of cheese, and 2 pieces of broccoli and roll up.  Place the ham rolls on the quinoa.
  8. Once you have 9-10 rolls, depending on how many you can fit in your dish, pour the cheese sauce over.
  9. Cover with foil and bake for 35-45 minutes in a preheated oven at 350F.  Remove the foil for the last 5 minutes.  The cheese sauce should be bubbling.
  10. Enjoy!

Serves 9-10. Each serving is approximately 300 calories.

I hope you have a great Thanksgiving with your friends and family!  I am making some vegetable side dishes for our dinner so I will be sharing those later this week.

Happy Thanksgiving!

Comments

  1. Pretty much agree with you !

  2. Very cool recipe

  3. Jordan staal says:

    Such a great Wednesday meal

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